Winter Salad with Radicchio and Cauliflower

One of the blogs I follow is Our Italian Table. I love their motto, along with their recipes.

As you may already know, radicchio is one of my favorite ingredients, so when my wife made a supper featuring chicken (which I rarely eat now), it gave me an opportunity to make my own dinner and to try out this recipe:

We call such evenings YO-YO meals, meaning “You’re on Your own”. It worked well that night because she hates radicchio AND raw cauliflower, among other things.

My Radicchio di Treviso was perfect for this dish, as were the pine nuts and shallots. I did not have any golden raisins, so I substituted Greek sun dried currants from Corinth. They added another dimension to the dish, and the combination — including the anchovies and red wine vinegar — was fabulous. Somehow the sweetness counteracted the bitterness of the chicory, and it was superb.

To fill out the rest of the meal, I took out a small eggplant that needed to be used right away, and I roasted it with some wild mushrooms, olive oil, salt, and pepper.

All I could say is “Everything was copacetic”. If you are reading this, and you are under the age of 60, I imagine you will need to look up “copacetic” or “copasetic”. That can be your vocabulary word for the week. Buon Appetito.

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